| 摘要 |
PURPOSE:To produce sausages not causing change in taste, texture, etc., even in the case of decreasing a fat amount and having also quality improving effects such as improvement of blending property of a vegetable fiber and processability, stabilization of its quality, improvement of texture, uniformness, etc., of shape and appearance. CONSTITUTION:This method for producing low-fat sausages is to add 0.5-3.0wt.% (expressed in terms of solid content) of microfibrated cellulose to other sausage component in producing low-ft sausages having <=10wt.% fat content. |
